中国农业科学 ›› 2016, Vol. 49 ›› Issue (9): 1746-1756.doi: 10.3864/j.issn.0578-1752.2016.09.011

所属专题: 薯类加工与营养

• 贮藏·保鲜·加工 • 上一篇    下一篇

马铃薯块茎特异蛋白Patatin的研究进展

张笃芹,木泰华,孙红男   

  1. 中国农业科学院农产品加工研究所/农业部农产品加工综合性重点实验室,北京 100193
  • 收稿日期:2015-09-16 出版日期:2016-05-01 发布日期:2016-05-01
  • 通讯作者: 木泰华,E-mail:mutaihua@126.com
  • 作者简介:张笃芹,E-mail:zhduqin@163.com
  • 基金资助:
    国家公益性行业(农业)科研专项(201503001-2)、中国农业科学院基本科研业务费预算增量项目(2014ZL009)、2015年农业财政专项

Domestic and Abroad Research Progress of Potato Tuber-Specific Storage Protein Patatin

ZHANG Du-qin, MU Tai-hua, SUN Hong-nan   

  1. Institute of Agro-Products Processing Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-products Processing, Ministry of Agriculture, Beijing 100193
  • Received:2015-09-16 Online:2016-05-01 Published:2016-05-01

摘要: 马铃薯是仅次于小麦、水稻和玉米的第四种主要作物,中国是世界马铃薯产量最大的国家。目前,随着马铃薯加工业的发展,对马铃薯的研究也在不断深入。马铃薯块茎特异蛋白Patatin是马铃薯块茎的贮藏蛋白,是马铃薯蛋白的主要组成部分。除具有酯酰基水解活性(lipid acyl hydrolase,LAH)和抗氧化活性外,Patatin还具有较好的溶解度、乳化性、起泡性及凝胶性等物化与功能特性,是目前备受关注的植物蛋白之一。文中通过介绍Patatin的分子量、结构特性、物化与功能特性,归纳和比较Patatin的分离、提取及纯化方法以及各自的优缺点,旨在为Patatin在食品领域的进一步研究和开发应用提供理论参考。Patatin在马铃薯蛋白中含量约为5.4%—38.0%,与马铃薯品种及代谢生理等有关,Patatin分子量在39—45 kDa,大小与糖基化程度有关;Patatin是一种结构紧凑的球蛋白,一级结构由360多个氨基酸组成,一级结构不受外界环境因素的影响,而高级结构易受温度、pH等的影响。Patatin具有较好的溶解度、凝胶性、乳化性、起泡性及抗氧化活性等,且这些物化与功能特性均受外界环境因素的影响。凝胶色谱法和离子交换色谱法是进一步分离和纯化Patatin最常用的方法,反向色谱、免疫亲和层析及基因表达法等可获得纯度较高的Patatin,但无法进行大规模生产,膨化床法可用于大量制备纯度不高的Patatin。目前国内外关于Patatin在食品领域中应用的研究十分缺乏。Patatin是一种可应用于食品领域的极具潜力的食品配料,未来对于马铃薯块茎特异蛋白Patatin的研究应继续朝着简化提取方法,降低提取成本,开发具有高功能价值的食品、保健产品及药品的方向发展。

关键词: 马铃薯, Patatin, 食品领域, 应用, 研究和开发

Abstract: Potatoes are the fourth main crops after wheat, rice, and corn. China is the world’s largest potato production country. Along with the development of the potato processing industry, studies on potatoes are going on gradually. Patatin is the potato tuber-specific storage protein, as well as the main part of the potato protein. In addition to its Lipid acyl hydrolase (LAH) and antioxidant activity, Patatin has excellent physico-chemical and functional properties such as solubility, emulsifying, foaming, and gelling properties, and is one of the most popular vegetable proteins. However, no overviews about the physico-chemical properties, the isolation, extraction and purification methods, the application in the food industry, and the future research hotspots of patatin were found up to now. In this paper, the molecular weight, structural characteristics, and physico-chemical properties of patatin were introduced, the method of isolation, extraction, and purification methods of patatin were summarized, and the advantages and disadvantages of each method were compared in order to provide a theoretical reference for the further application, research, and exploitation of patatin in the food industry. The content of patatin in potato protein ranged from 5.4% to 38.0%, relating to the cultivars and metabolic physiology of potato. The molecular weight of patatin varied from 39 kDa to 45 kDa, depending on the degree of glycosylation. Patatin is a kind of globulin with compact structure, and the primary structure contains more than 360 amino acid residues and remained unaffected by the surrounding elements, while the advanced structures were affected by temperature, pH, and so on. Patatin has excellent physico-chemical and functional properties such as solubility, emulsifying, foaming, and gelling properties, which were affected by surrounding elements. Gel chromatography and ion-exchange chromatography are the most common methods to isolate and purify patatin from potato protein, the reversed-phase chromatography (RPC), immunoaffinity chromatography, and gene expression can produce highly purified patatin. Although not suitable for large-scale production, expanded bed adsorption (EBA) chromatography can prepare large amount of patatin with low purity. Research studies on the application of patatin in the food industry are scarce. Patatin has great potential as food ingredients in the food industry, further research studies on Patatin will continue progress toward simplifying extraction methods, cutting the extraction cost, and developing foods, health products, and drugs with high-functional value.

Key words:  potato, Patatin, food industry, application, research and exploitation